THE RECIPE JOURNAL · Dinner
Fresh Potato and Corn Chowder Recipe
This creamy and comforting chowder combines tender potatoes and sweet corn for a deliciously satisfying meal. Perfect for cozy evenings, it’s easy to make and packed with fresh flavors everyone will love.
FROM THE KITCHEN • Fresh Potato and Corn Chowder Recipe
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Chicken and Cheese Bake
Something delicious to watch next.
01
Step 1
Start by warming some olive oil in a Dutch oven over medium heat. Toss in the chopped onion and celery, and cook them gently until they’re soft and translucent, about 5 to 7 minutes. Add the potatoes, cover the pot, and let them cook until they start to soften—around 5 minutes. Next, stir in the corn, bouillon, marjoram, parsley, and season generously with salt and pepper. Cover again and cook just until the corn is heated through, which should take about 2 minutes. Sprinkle the flour over the veggies, give it a good stir, cover, and let it cook for another 2 minutes.
02
Step 2
Then, pour in the almond milk and chicken stock, stir everything together, cover, and bring it all to a boil. Once boiling, lower the heat and let the chowder simmer gently until the potatoes are tender and the soup thickens nicely, about 15 to 20 minutes. When it’s done, take it off the heat and let it sit for a few minutes before serving.
Why you’ll love it
This chowder is creamy and comforting, yet light enough for any season. The combination of fresh potatoes and sweet corn creates a perfect balance of flavors that feels both hearty and fresh. It’s a great way to enjoy simple ingredients in a warming dish.
How to serve
Serve this chowder hot with a sprinkle of fresh herbs like parsley or chives on top. It pairs wonderfully with crusty bread or a light green salad for a complete meal. Adding a dollop of sour cream or a sprinkle of shredded cheese can add extra richness.
Storage & leftovers
Allow the chowder to cool completely before transferring it to an airtight container. It keeps well in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or milk if it thickens too much. This chowder can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
